Makes 12 servingsCalories 100 Prep Time 10 minutesTotal Time 1 hour, 30 minutesMade with Splenda® Original Sweetener
Ingredients
For the Crust:
½ cup graham cracker crumbs
1 tablespoon Splenda® Granulated Sweetener
2 tablespoon melted unsalted butter or margarine
1/2 teaspoon ground nutmeg
For the Filling:
8 ounces lowfat cream cheese, softened
¾ cup Splenda® Granulated Sweetener
½ cup eggnog
¼ cup sour cream
1 large egg
For the Hats:
12 small strawberries
Light whipped cream
Nutrition Info Per Serving
Serving Size: 1 cheesecake
Calories
100
Total Fat
7g
Saturated Fat
4g
Cholesterol
40mg
Sodium
100mg
Total Carbs
8g
Sugars
4g
Added Sugars
0g
Protein
3g
Instructions
Preheat oven to 350ºF.
In a small bowl, add graham cracker crumbs, Splenda Granulated Sweetener, and nutmeg. Pour melted butter over and mix together. Divide crumb mixture between 12 mini cheesecake cups, pressing down firmly to create an even layer. Bake for 5 minutes.
Remove and reduce oven temp to 325ºF.
In a medium bowl, beat together cream cheese and sweetener on low until mixture is smooth. Add in the rest of the filling ingredients, and continue to beat on low (in order to decrease the amount of air beaten into the cheesecakes).
Divide batter between the mini-cheesecake tins. Bake for 15 – 19 minutes or until cheesecakes are set. Remove from oven and let cheesecakes cool until they are at room temperature.
Chill mini-cheesecakes in the refrigerator. Remove each from the pan, and top each with a dollop of whipped cream and a strawberry turned upside down (so it looks like a Santa hat). Put a small dollop more of whipped cream for the ball on the top of the hat. Refrigerate until serving.
